Main Dishesbellyfull5.0
Ratatouille
Ratatouille is a bounty of fresh vegetables roasted in a rich tomato sauce, delivering the most incredible side or main dish. Healthy, filling, absolutely delicious.
👥 6 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 20 min🔥 Cook: 1h👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- spatula
- skillet
- bowl
📝 Preparation Steps
1
Preheat the oven to 375 degrees F.
2
Slice the eggplant, zucchini, yellow squash, and tomatoes into thin rounds, about 1/8-inch thin, then set aside.
zucchini (, ends trimmed)1(can) crushed tomatoes28 ounceyellow squash (, ends trimmed)1
3
Make the sauce: Heat the olive oil in a 12-inch cast iron or oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about ⏱️ 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
garlic (, minced)1 clove(can) crushed tomatoes28 ouncesalt and pepper (, to taste)
4
Arrange the sliced vegetables in an alternating pattern, (for example, eggplant, tomato, squash, zucchini) on top of the sauce in a spiral, from the outer edge to the middle of the pan, packing them in tightly. Season with salt and pepper.
zucchini (, ends trimmed)1(can) crushed tomatoes28 ouncesalt and pepper (, to taste)
5
Cover the skillet with foil and bake for ⏱️ 40 minutes. Uncover, then bake for another ⏱️ 20 minutes, until the vegetables are tender.
6
In the meantime make the herb seasoning: in a small bowl, mix herb seasoning ingredients together; pour over the cooked ratatouille.
7
Serve on its own or with some crusty bread to mop up the sauce!
Nutrition Facts
calories
207.41 kcal
fat Content
12.54 g
serving Size
1 serving
fiber Content
6.1 g
sugar Content
13.42 g
sodium Content
187.83 mg
protein Content
4.8 g
carbohydrate Content
23.3 g
saturated Fat Content
1.75 g
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